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The delightful combination of tomatoes, garlic and fresh herbs make for a scrumptious sauce. And when tossed with simple spaghetti style pasta, it is simply irresistible.

  • 1 1/2 pounds plum tomatoes, peeled and halved lengthwise 
  • 3 tablespoons extra-virgin olive oil
  • 2 garlic cloves 
  • 2 tablespoons plus 1/2 teaspoon fine sea salt
  • 1/4 teaspoon crushed red pepper 
  • 6 quarts water 
  • 12 ounces uncooked spaghetti 
  • 1/4 cup minced fresh basil 
  • 6 tablespoons grated fresh Parmigiano-Reggiano cheese 
  • Squeeze juice and seeds from tomato halves into a fine-mesh sieve over a bowl, reserving juices; discard seeds. Finely chop tomatoes.
  • Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add garlic to pan; cook 30 seconds or just until garlic begins to brown, stirring constantly. 
  • Add tomatoes, reserved juices, 1/2 teaspoon salt, and pepper. Increase heat to medium-high; cook 15 minutes or until liquid almost evaporates, stirring occasionally.
  • Bring 6 quarts water and remaining 2 tablespoons salt to a boil in an 8-quart pot. Add pasta to pot; stir. Cover; return water to a boil. Uncover and cook 8 minutes or until pasta is almost al dente. Drain pasta in a colander over a bowl, reserving 1/2 cup cooking water.
  • Add hot pasta and reserved cooking water to tomato mixture. Cook 5 minutes or until sauce is thick and pasta is al dente, tossing to combine. Remove from heat. Sprinkle with basil; toss. Place 1 cup pasta mixture on each of 6 plates. Drizzle each serving with 1/2 teaspoon of remaining oil; sprinkle each with 1 tablespoon cheese.

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